I used Ancient heirloom popcorns which will be tiny and
outrageously delicious.The good thing
in this popcorns is they won't get stuck in your teeth. Also I used couverture
chocolate for making this popcorn chocolate bars.Since I used couverture chocolate it has to
be tempered.Proper tempering gives
chocolate a smooth and glossy finish and sets fast. It will not melt in room temperature.

INGREDIENTS:

Unpopped corns - 135 gm

Dark Chocolate - 300gm (Use any Couverture chocolates like
scharffen Berger, Callebaut etc. which has to be tempered for detail
instructions TEMPERING CHOCOLATE click the link,)

Pumpkin seeds - 1/8 cup

Flax seed - 1/8 cup

Raisins - 1/8 cup

Sea salt - little

Line 9 * 13 inch pan with parchment paper. You need one more
Parchment paper and another baking tray for pressing the chocolate.

Method:

1. Make Pop corns as per the package instructions.

2. Mix pumpkin seeds, flax seeds and craisins (reserving few
to sprinkle on the top) with popcorn. Temper chocolate.

3. Pour the tempered chocolate to the popcorn mixture.

4. Mix well till all the popcorns are coated with chocolate.

5. Immediately pour in the lined tray it almost fills 3/4 of
the tray.Even the mixture, smooth on
the top using spatula.